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Oven-Fried Jalapeño Cheddar Chicken

It’s easy to give oven-fried chicken a spicy kick — simply start with a zesty lime marinade, then coat in seasoned cracker crumbs!


4 servings

Total Time

Prep Time

Cook Time


  • 1 c. sour cream
  • 1 tsp. grated lime zest
  • 1 tsp. + 2 Tbs. fresh lime juice
  • 1 tsp. + 1 Tbs. green Tabasco sauce
  • chopped
  • 2 tsp. chopped fresh cilantro
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • cut into 8 pieces, skin removed from all pieces except wings
  • such as Cheez-It, finely ground
  • 1/3 c. plain breadcrumbs
  • 1 1/2 tsp. ground coriander


For sauce, in medium bowl, combine 1/2 cup sour cream, 1/4 tsp. zest, 1 tsp. lime juice, 1 tsp Tabasco, scallion, and cilantro. Cover; refrigerate.

In large bowl, combine remaining 1/2 cup sour cream, 3/4 tsp. lime zest, 2 Tbs. lime juice, and 1 Tbs. Tabasco with salt and pepper. 

Add chicken; toss until coated. Cover; refrigerate overnight. 

Preheat oven to 425°F. Line large rimmed baking sheet with foil; coat with cooking spray.

In shallow bowl, combine cracker crumbs, breadcrumbs, and coriander. 

Remove chicken from sour cream mixture, letting excess drip off; discard remaining marinade. 

One piece at a time, coat chicken in cracker crumb mixture. Transfer to pan in single layer. 

Bake 35-45 minutes until chicken is no longer pink near the bone. Serve with sour cream sauce.

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